3 cups dry milk, nonfat 1 cup flour 1⁄3 cup margarine 1 teaspoon salt (optional)
1. Combine dry milk, flour, and salt in a large bowl.
2. Cut in margarine with two knives until the mixture looks like cornmeal.
3. Store in a dry, closed container in the refrigerator for up to 6 weeks.
Per recipe: $1.02
Per serving: $0.25
University of Nebraska, Cooperative Extension, Recipe Collection, p.80
Staff from the University of Nebraska-Lincoln